This is my go-to recipe right now. I started making these chimichangas a few months ago using this recipe, and I’ve experimented with every imaginable filling since, from ground turkey to shredded chicken to this version, which is my favorite: shredded beef.

Every variation has been delicious – and slightly healthier than your average chimichanga, since these are baked, not fried!

When I was a kid, I loved eating chili at my grandma’s house (probably because she let me top it with as many slices of Velveeta as I wanted, soak it up with bread, and finish it off with two servings of dessert 😉). One day after I’d been gushing over how good her chili was, she told me she was going to teach me to make it myself because it was so easy.